Stuffed French Toast Recipe
Nothing screams springtime quite like a bright, celebratory brunch punctuated with lemon, and this stuffed French toast is just that.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.seniorsguide.com.
Cooking tools:
- Piping bag
- Microplane
- Citrus press
- Cooling rack
- Paring knife
- Cutting board
- Mixing bowl
- Baking dish
- Whisk
- Baking sheet
- Nonstick skillet
- Stove
- Oven
- Aluminum foil
- Measuring cup
- Measuring spoon
- Zip-top bag
- Spatula
- Plate
Ingredients
- 1 (about 1-pound) loaf unsliced brioche or challah bread
- 1 large lemon
- 1 (15- to 16-ounce) container ricotta cheese (about 2 cups)
- 1/2 cup granulated sugar, divided
- 3 teaspoons vanilla extract, divided
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole or 2% milk
- 6 large eggs
- 4 to 6 tablespoons unsalted butter, divided
- For serving: fresh berries, maple syrup, and finely grated lemon zest
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